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Lemon Squares

You know how it rained all day every day in May?  No?  You don't?  Oh...well, it rained all day every day in May.

It.  Was.  Miserable.

We slept in our Hunter boots just in case we were washed away by a freak flood.  It's a legitimate concern!  Manhattan is an island after all.  There are TWO rivers cookies...TWO.

And then you know how it stopped raining and was 92 degrees with 100,000% humidity all last week?  No?  Seriously!? 

Do you people not watch the weather?!  Or the Today show at least?! 

Weeeeeeeell muffins it was 92 degrees with 100,000% humidity.  And one of the Blue-Eyed's lives an A/C free life (not by choice, dang pre-war building).

So we pretty much went from miserable to more miserable.  Apparently we are very delicate creatures and do not deal well with freak weather patterns. 

Uh, no, we are not being dramatic thankyouverymuch.

But then, the weather gods got it together (perhaps fearing a complete and total meltdown by 2 sweet but rather fed up bakers).  The sun was shining, there was a gentle breeze, the sky was clear...the city didn't smell like ginormous landfill.  You know, it was NICE. 

So of course we had to make a celebratory treat.

And nothing is brighter and fresher and more "aaaaah gorgeous day!" worthy than Mummy's fairly famous lemon squares.

In typical Mummy-fashion the recipe was written in a combination of short hand, French and possibly Latin, but with a little work we managed to decipher it for you lovelies.

So grab some lemons and get to the kitchen.  We're sure you'll eat these delicious treats rain or shine.

Lemon Squares
Makes 24 bars

Print Recipe

For the crust:
1 cup (2 sticks) butter, room temperature
1/2 cup confectioners' sugar
2 cups flour
1/4 teaspoon salt

For the topping:
6 eggs, room temperature
2 1/2 cups sugar
Zest from 1 lemon
1 cup fresh lemon juice (4-6 lemons' worth)
1 cup flour
Confectioners' sugar for dusting

Preheat oven to 350 F.  Generously butter a 9 x 13 pan and set aside.

To make the crust, mix together butter, flour, confectioners' sugar and salt in a food processor or electric mixer.  Blend until combined fully and press into the bottom of the baking pan in an even layer.  Bake for 15 minutes, until crust is just barely golden.

Leave oven on and allow crust to cool on wire rack while you prepare the topping.

In a food processor or in the bowl of an electric mixer fitted with the whisk attachment, combine eggs, sugar, lemon zest, lemon juice and flour until combined.  Pour over cooled crust and bake for 25 minutes, until topping is just set.

Cool and dust with confectioners' sugar.

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    I’m feeling like a hungry man after seeing these lemon squares. Many of us don’t use these sour items. But still I love to eat that squares. The recipe is addictive one and thanks because of you we are able to make such good dishes which kid are like most.
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Reader Comments (7)

Nothing makes a day feel fresher than lemons :)
Your lemon bars look great!

Yum!! I love lemon squares, but I especially love that gold fork!

June 6, 2011 | Unregistered CommenterCameron

I totally hear ya about the weather. it's been the same way here in Michigan! I've given up on good hair days and turning the oven on... well, at least until Thursday when I need to turn the oven on. :)

June 7, 2011 | Unregistered CommenterMegan

These are sooooo lemony! I made them with my littlest granddaughter this afternoon. She loved grating the lemon peel and cracking the eggs. The older grandkids weren't a bit interested in our baking until we pulled the pan from the oven, and they took turns sprinkling the powdered sugar over the top. I think it is my new favorite lemon bar recipe now. We probably should have let them cool a wee bit longer before we cut them and began eating them (thank you for the photo of the fork, or we would have made big messes with our fingers). I promised the eldest that the Berger Cookies are next!

June 9, 2011 | Unregistered CommenterFaith

I've only had the lemon bars from a box mix. NOT GOOD. I'll have to try making homemade sometime :).

Thank you for your wonderful recipes. I'm making this one right now. My house smells like Springtime & sunshine -- and being from Washington state, I need *something* bright and happy :) I also wanted to thank you for the Blueberry Scones with Lemon Glaze recipe. My co-workers think I'm a baking diva rockstar. (Shhh!)

March 25, 2012 | Unregistered CommenterKatharin

It has been raining all week and I am looking for some sunshine! We are headed to a dinner party tonight and I am going to try these. The lemon bars look delicious. Thank you!

April 13, 2013 | Unregistered CommenterRenee

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